Mix the beef with the dark soy sauce, salt, cornstarch, and the 1/2 teaspoon sesame oil, and set aside.
Mix 1/4 cup of the broth, the oyster sauce, light soy sauce, vinegar, dark soy sauce, and sugar; set aside.
Heat about a cup of oil in a wok or skillet and when hot but not smoking, add the beef and cook, stirring, until the meat starts to change color (it should be pink). Remove with a slotted spoon to drain. Remove the oil from the pan and reserve.
Heat a wok or skillet to hot and add 4 tablespoons of the reserved oil, and swirl the oil around the pan. When hot, add the noodles, spread out over the bottom of the pan, and let cook for 2 to 3 minutes, until lightly browned. Flip and cook for another 1 to 1 1/2 minutes.
Push the noodles aside, and add the jalapenos, black beans, ginger, and garlic. Stir briefly, then toss with the noodles. When fragrant, add the red pepper, scallions and bok choy, and continue to toss. Add the oyster sauce mixture and toss to coat. Re-add the beef and stir briefly. Add the remaining broth and continue to stir and cook until most of the liquid is gone. Remove to a plate and serve sprinkled with the green scallion slices, the sesame oil, and the black pepper.
Photograph by Zeva Oelbaum
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of "Big Bowl Noodles and Rice" by Bruce Cost with Matt McMillin (HarperCollins, 2000)
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